Ingredients:

  • 8 oz full-fat brick cream cheese, softened to 65°F
  • 0.5 cup unsalted butter, softened
  • 0.75 cup powdered sugar, sifted
  • 2 tbsp light brown sugar, packed
  • 1 tsp pure Madagascar vanilla extract
  • 0.25 tsp fine sea salt
  • 1 cup mini semi-sweet chocolate chips

Instructions:

  1. Condition the fats. Place 8 oz cream cheese and 0.5 cup butter on the counter for 45 minutes until they reach 65°F. Note: They should feel like soft clay, not oily or shiny.
  2. Execute the initial whip. Beat the cream cheese and butter in a glass bowl on medium high speed for 3 minutes until the color turns pale ivory and the volume doubles.
  3. Prepare the sweeteners. Sift 0.75 cup powdered sugar and 0.25 tsp sea salt directly into the bowl to eliminate any micro lumps.
  4. Enhance the flavor profile. Add 2 tbsp light brown sugar and 1 tsp vanilla extract to the aerated base.
  5. Slowly incorporate. Start the mixer on the lowest setting until the sugar is no longer a dust cloud. Note: This prevents the sugar from flying out of the bowl.
  6. Develop the gloss. Increase the speed to high and beat for 2 minutes until the mixture looks thick, glossy, and holds a stiff peak.
  7. Introduce the texture. Add 1 cup mini semi sweet chocolate chips all at once.
  8. Perform the fold. Use a silicone spatula to gently turn the mixture over until the chips are evenly distributed. Note: Stop as soon as they are mixed to maintain the air.
  9. Transfer and smooth. Spoon the dip into a serving bowl using a sweeping motion to create swirls on top.
  10. Final set. Serve immediately or chill for 20 minutes to allow the flavors to meld.